To start out making the Nawabi Kofta Curry Recipe, we will be able to first make the kofta for the curry.
In a big bowl, mix the mashed potatoes, at the side of the salt and pepper powder. Combine neatly to make a easy combination. Grease hands with oil divide them into 6-Eight equivalent parts formed into balls.
To make the filling of the nawabi koftas, in some other bowl, mix the crumbled paneer, cashew nuts, raisins, inexperienced chillies, salt, cumin powder, garam masala powder and coriander leaves. Combine neatly to mix them, grease hands with oil divide them into 6-Eight equivalent parts formed into balls.
Subsequent grease your arms and hands with oil. Take one portion of the potato combination and flatten it at the palm of your hand. Position the paneer – dry fruit filling within the middle.
Then deliver the perimeters of the flattened potato against the middle to hide the filling forming a filled aloo kofta. Continue the identical option to make the remainder of the koftas.
Preheat a paniyaram pan, with a couple of drops of oil in each and every of the cavities on medium top flame.
As soon as the oil is sizzling, step by step decrease the koftas into each and every of the cavities, turn and prepare dinner till golden brown in color.
Drain them on an absorbent kitchen towel and put aside.
*To make the Nawabi Kofta Curry Recipe
In a small skillet, dry roast the fennel seeds, coriander seeds, cloves, cinnamon and cardamom for approximately 3-Four mins on medium low flame or till the aroma of the spices wafts within the air.
Flip off the flame, permit it to chill and switch the spices right into a mixer jar and grind the spices into a rough powder.
In a mixer jar, mix the onions, garlic, and ginger, grind to a easy paste. Switch to a bowl and put aside.
Warmth ghee in a heavy bottomed pan; upload the freshly floor paste and sauté on medium warmth for approximately 4-6 mins. Upload within the freshly floor spice combination to this and stir till you get the aroma from the spices.
Upload the tomato puree, turmeric powder, chilli powder, sugar and simmer for approximately five mins till the tomato is effervescent and has blended neatly into the highly spiced forming a scrumptious fragrant Nawabi Kofta Curry gravy.
Upload within the contemporary cream and a bit of water if required and simmer for a couple of extra mins.
Serve the Nawabi Kofta Curry Recipe at the side of Dal Makhani, Tomato Onion Tadka Raita, Butter Naan and Vegetable Pulav for a scrumptious weekend meal.